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Pasta with Clams


  • 1/2 pound long dry pasta, such as spaghetti or linguine
  • 1 tin Donostia Foods Clams in Brine, drained
  • 1/2 cup white wine
  • 2 Tablespoons butter
  • ¼ teaspoon crushed red pepper flakes (optional)
  • salt and freshly ground black pepper to taste
  • chopped parsley
  • juice of 1 lemon

Cook pasta in well-salted water according to package directions until al dente. Drain, reserving about 1 cup of the cooking liquid, and set aside. While the pasta cooks, heat a large skillet over medium heat, and melt the butter and mix in the white wine (for a little heat, add the pepper flakes now).  Gently fold in the clams and cooked pasta. Squeeze the juice of the lemon over pasta and garnish with parsley.

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